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A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically ...
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Effect of the extraction cooditioris of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 1999)
The volatile compounds produced through the lipoxygenase cascade are responsible for the most remarkable sensory attributes of virgin olive oil. The paper analyses the evolution of these compounds according to different ...
Artículo
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
(CSIC, 2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra ...